by Diana Rattray
This rhubarb compote makes a tasty topping for pancakes or waffles, or spoon it over pound cake or ice cream. It’s an easy and tasty way to enjoy fresh seasonal rhubarb. If you have an abundance of rhubarb, scale the recipe up and freeze it.
PrintSimple Rhubarb Compote Recipe
This flavorful rhubarb compote makes a fabulous sauce to serve over ice cream, cake, waffles, or pancakes. Freeze it for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Desserts, Rhubarb
Ingredients
Scale
- 1 1/2 pounds rhubarb
- 1 cup granulated sugar
- 2 teaspoons lemon juice
- 2 teaspoons orange zest (finely grated, optional)
- 1 teaspoon vanilla extract (optional)
- red food coloring (optional)
Instructions
- Slice the rhubarb into 1/2-inch pieces.
- Put the sliced rhubarb in a large saucepan and add the sugar, lemon juice, and vanilla or orange zest.
- Place the saucepan over medium heat and cook until the sugar has dissolved and the mixture is simmering, stirring frequently.
- Cover the pan and reduce the heat to low. Simmer for 10 minutes, stirring occasionally.
- Brighten the rhubarb compote with a small amount of red food coloring, if desired.
- Let the compote cool slightly and fill jars or containers.
- Refrigerate for up to 1 week or freeze (in freezer containers or freezer bags) for longer storage time.
